La forma más fácil de Cocinar Perfecto Llapingacho

Hay una variedad de recetas simples que son deliciosas y fáciles de imitar y hacer en casa.

Llapingacho. Llapingachos are Ecuadorian potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and onion curtido, avocado slices and hot sauce. Serve one llapingacho covered with peanut sauce. These are typically accompanied by a fried egg, rice, sausage, avocado and tomatoes, onions, fresh lime juice w/ romaine lettuce.

Llapingacho Potato pancakes Ecuadorean-style-llapingachos-are seasoned with Spanish spices, stuffed with cheese, and served with a simple, delicious peanut sauce. Llapingachos are mashed potato pancakes or croquettes stuffed with cheese that are typical of Ecuador. They are usually prepared with onion, oil and ground achiote. Puedes cocinar Llapingacho utilizando 9 ingredientes y 3 pasos. Así es como cocinas ellos.

Ingredientes de Llapingacho

  1. Prepárate 1 libra de papa.
  2. Es 1/2 libra de maní molido.
  3. Prepárate 4 de huevos.
  4. Es de Cebolla blanca.
  5. Necesitas de Lechuga.
  6. Es 1 libra de longaniza.
  7. Es de Achiote.
  8. Prepárate de Queso.
  9. Necesitas de Sal.

What are the llapingachos served with? These croquettes sometimes accompany patacónes (also known as patacónes pisao or tostónes), that consists of green plantain, which are flattened then fried. Coloring: The achiote powder gives the patties an orange color. If you don't have achiote, add a teaspoon or two of paprika.

Llapingacho tutorial

  1. Disolver el maní molido en agua, agregar cebolla blanca bien picadita y sal al gusto, agregar un chorrito de achiote.
  2. Pelar las papas y ponerlas en agua hirviendo. Una vez que las papas estén cocinadas sacarlas y majarlas, agregarles achiote, queso en cuadritos, sal y cebolla blanca bien picadita. Hacer con esta masa pequeñas tortillitas y freírlas con poco aceite.
  3. Freír las longanizas en trozos. Freír los huevos.

Or just leave it out altogether. Cheese: Ecuadorans typically use a young white cheese called queso blanco for stuffing llapingachos, but you can use Monterey jack or mozzarella.; Use finely minced white onion instead of scallions. Salsa de mani is a savory warm peanut sauce made with peanut butter, milk, onion, cumin, achiote, cilantro and hard-boiled egg. In Ecuador, this delicious peanut sauce is a must-have topping sauce for Ecuadorian llapingachos or potato patties. It's also very good on top of boiled yuca or cassava, boiled potatoes, as well as with other vegetables and meats.

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